MUSHROOM TRIAL
My Latest Obsession: Mushrooms (Non-Magical, I Promise!)
Lately, I've become absolutely fascinated by mushrooms. Honestly, my partner is probably over hearing about them at this point—sorry, love! But I can't help it, mushrooms are incredible. They’re decomposers, which means they break down organic matter and, in doing so, help keep ecosystems thriving. Now, before you jump to conclusions, I’m not talking about those mushrooms—just the culinary ones.
I’ve always loved the rich, savoury umami that mushrooms bring to omelettes, stir-fries, soups, you name it. After being exposed to so many varieties in Asian cooking, I figured it was time to branch out and try growing some myself. They're not exactly cheap to buy fresh, and if I can grow something I love eating, why not give it a go, right? Plus, we all know mushrooms come with heaps of nutritional benefits, especially for gut, brain, and immune health.
Getting Started with Logs and Woodchips
Recently, we needed to cut down some weed trees to let more sun into our property and fully appreciate our amazing view. So, we brought in an arborist, and I had already done a bit of research on which trees are good for growing mushrooms. Casuarina (a type of pine) and pampas grass weren’t much use, but there were some poplars and Taiwanese cherries that caught my attention.
Once the trees were felled, I asked the arborist to cut the deciduous ones into one-metre lengths and to keep the woodchips from those trees separate from the coniferous woodchips. The result? A nice stash of pine firewood, logs for mushrooms, and two tidy piles of woodchips—one for mushrooms, and one for garden paths. I have to say, the arborist earned my gratitude for humouring my latest hobby!
Mushroom Spawn and Varieties
After a bit of Googling, I found out that mushroom spawn comes in two main forms: dowels or grain. Dowels are used to inoculate logs, while grain (or woodchips) are better suited for beds of woodchips. You can actually buy liquid spawn too, but I’m not quite ready for that level of commitment yet!
Here’s what we decided to trial this time around:
For the Poplar Logs:
Shiitake: A crowd favourite for its delicious flavour.
Aotearoa Shiitake: A native variety—because celebrating local is always a good idea!
Pekepeke kiore: This native Lion's Mane is something my sister takes as a supplement, so I thought I’d give it a go.
Enoki: Mostly because they look adorable.
Tawaka: Another native species that seems great for logs and tree stumps.
Phoenix Oyster: Apparently the easiest to grow, which is perfect for a beginner like me!
For the Woodchips:
Phoenix Oyster: Fast-growing, so while we wait for the logs to fruit, these should keep us going.
King Stropharia (Wine Caps): These look like big portobellos—yum! They’re also easy to grow in woodchips around the veggie garden.
Enoki: Not sure how I ended up with more of these, but hey, I’m experimenting here!
Log Prep: Enter the Beeswax
When our spawn finally arrived (shipped to my sister’s place because we live rural and didn’t want them sitting out in the sun), it was all hands on deck. Of course, after chopping down trees, we realised we’d removed most of our shady spots—oops! So, we ended up moving the logs to a better spot by the seed house.
My partner, bless him, borrowed a trailer from his dad to haul the logs, and we set them up on some old corrugated iron to keep them off the ground and free from any wild mushroom interference. Then came the drilling—hundreds of holes for the dowels. My partner did the heavy lifting, while my job was to melt beeswax and cover the dowels once they were hammered in, using this little dauber thing that made me feel quite professional. I also labelled each log with metal tags, so we wouldn’t forget which mushrooms were in which logs.
Now We Wait…
Over the next year (or two for the bigger logs), the spawn will spread through the wood, which serves as kai for the mushroom’s mycelium. We’ll need to water the logs occasionally, and once a year, we’ll give them a good soak in the bath or drench them with a sprinkler.
When the conditions are right—usually spring and autumn—the mushrooms will start fruiting. It’s a waiting game, but once they do start, they should keep producing for years!
In the meantime, the Phoenix Oysters growing in the woodchips should be ready in about three months, so we’ll have something to look forward to while the logs do their thing.